10 July 2008

I used the pesto in this potato dish for Grilled Pizza with Pesto Sauce and Herb Salad. Which came first the chicken or the egg? Well.... I made the pesto for the potatoes and then brainstormed the pizza idea for the vegetarian blogging event No Croutons Required . With new potatoes and fresh garden basil this dish is very flavourful and easy to prepare!!!

The third Wednesday of every month has been designated Potato Ho-Down Wednesday. Two of my fellow potato Ho's Cathy of Noble Pig and Krysta over at Evil Chef Mom say it is so. Every Wednesday we will all be cooking up those scalloped potatoes, mashed potatoes, fries, curries, poutine......if potato is in the name we will be there!!! Being the Ho that I am this is my second entry this month.

Drop the potato chunks into salted boiling water and cook until tender but not mushy. Drain.
Meanwhile, combine all remaining ingredients except Parmesan in food processor and process until well combined. Recipe makes about 10 tbsp (150 mL) of pesto. Use desired amount to toss with the potatoes in this recipe. Cover and refrigerate the remainder for up to 3 days for another use like Grilled Pizza.

Return the drained potatoes to the hot pan in which they were cooked and add desired amount of pesto. Toss until hot potatoes are well coated. Sprinkle with grated Parmesan if desired. Serve warm.

Serves 6

You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author/owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.

Being that my favorite way to eat potatoes is boiled and then coated with butter and parsley, these sound like the perfect upgrade! I'm so totally bookmarking this for when I get done with my Greek recipes!

Pesto will always taste like summer to me (maybe because when I was a child basil wasn't available year-round and pesto was a treat I looked forward to my mother making in the summer when fresh basil made its appearances in farm stands).

I think pesto as a potato flavoring is a great idea.I will definitely give these a try.

BTW, if you haven't taken note yet, you were my inspiration for my first Summer Weekly Sweet Treat of Summer 2008.

I love these potatoes and was going to make them last night, safe in the knowledge that I always have an emergency jar of pesto in the cupboard. Nope, none and I didn't have any pine nuts left to make it from scratch either! *sigh* I just had to make a bog standard creamy potato salad, but it wasn't as good because I wanted this!

Wanted to let you know that I made this last night with basil from the back yard and potatoes from the CSA...they were a HUGE hit. So much so that hubby and I finished them off (even though we were both full enough that we didn't need that second serving) :-)

I paired them with a simple grilled chicken that I topped with a mixture of fresh tomatoes, basil, oregano, and parm. cheese, and drizzled with a bit of olive oil and balsamic vinegar. But as I hold hubby, the meal was designed around the potatoes :-)

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My blog More Than Burnt Toast has been my passion for almost 9 years and has evolved with me over time as I have gained confidence in the kitchen. Follow my travels through Italy and Greece one recipe at a time, upcoming cooking classes at local Okanagan wineries and restaurants, as well as daily experimentation in my own kitchen. Every day we should be excited about what we are eating even if it just means making use of a wonderful find at our local farmers market. I look forward to getting to know you.